Pemmican is the food that fed the fur trade across Canada: lean meat dried hard, pounded to a powder and bound with rendered fat. Made properly it keeps for months without refrigeration.
Ingredients
- 1 kg (2 lb) very lean beef (eye of round), trimmed of all fat
- About 250 g (1 cup) grass-fed beef tallow
- Optional: 60 ml (1/4 cup) dried cranberries or blueberries, unsweetened
- Salt (optional; traditional pemmican was unsalted)
Method
- Slice the beef as thin as possible and dry it in a dehydrator or oven at 60 °C (140 °F) for 12 to 15 hours, until it snaps when bent.
- Grind the dried meat to a coarse powder in a food processor. Chop the berries fine and mix in.
- Melt the tallow gently. Pour it over the meat powder a little at a time, mixing until the mixture just holds together, roughly equal weights of fat and dried meat.
- Press into a lined pan 2 cm thick, cool, and cut into bars. Wrap in parchment.
Store in a cool, dark place. Use a tallow with one ingredient; our Grass-Fed Beef Tallow is rendered from Canadian grass-fed cattle and stays firm at room temperature.
From Rise Nutrition
Try it for 30 days.
Beef tallow from grass-fed Canadian cattle. Ships from Canada · Free shipping over $45 · 30-day money-back.
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